sweetening the cream. Then freeze it.
RASPBERRY CREAM.
Mash the berries; press them through a sieve; sweeten the juice, and
mix it with the cream. Strawberry ice cream is made in the same way.
COCOANUT CREAM.
Pare and grate it; boil it with half a pint of cream; then add it to
the cream you wish to freeze. Strain the boiled cream before you put it
in the freezer.
ALMOND CREAM.
Blanch the almonds by pouring boiling water on them till the skins
will peel off easily; then pound them fine and put them in the cream;
sweeten with loaf sugar and freeze.
CHOCOLATE CREAM.
Scrape two ounces of chocolate; put it on to boil in a pint of milk;
boil it till the chocolate dissolves. Sweeten it and add it to the
cream and freeze.
PEACH ICE.
Get soft ripe peaches; mash them through a sieve; then sweeten and
freeze. Apples may be stewed and mashed and frozen also.
FRENCH PUFFS.
Mix together four ounces of butter, and two ounces of sugar, three
eggs beaten separately, and five ounces of sifted flour; cut a sheet
of paper into four pieces; spread them with batter; drop the batter
with a tea spoon in the form of balls on the paper; immerse the paper
into boiling lard; and as they cook drop them off, and fry them a light
brown; drain them on a sieve covered with paper, to absorb the grease;
dust fine sugar over them; and eat them with sugar, butter, and wine,
beaten together.
JELLY PUFFS.
Make puff paste; roll it out half an inch thick; cut it out with a
large tumbler; double them over; lay them in rows on sheet irons; egg
them over, and sift sugar on them; then bake, and, before serving,
place on them some currant or plum jelly.
ICED CUSTARD WITH FRUIT.
Line the sides and bottom of a round mould with macaroons, fastened
together with hot sugar; when cool, place it on a dish. Then make a
custard with the yolk of ten eggs, and one quart of milk, half a pound
of sugar, and a vanilla bean. Freeze the custard; fill the macaroon
mould with it; forming it in a pyramid; and ornament with strawberries,
cherries, or any fruit in season.
APPLES AND RICE.
Pare and core a dozen apples; place them in a pan with a little butter,
loaf sugar, and lemon peel; add a little water, and bake them slowly,
without allowing them to become brown. Boil some rice with milk, sugar,
a little butter, and a nutmeg; when perfectly done, mash it with a
spoon, and put into a round mould to cool; then turn it out, and
arrange the apples neatly upon it; eat it with wine sauce.
SPONGE CAKE IN THE FORM OF A HAM.
Make a sponge cake, and bake in an oval tin pan; when cold, shape it
with a sharp knife in the form of a ham; hollow it out on the under
part; and fill with whipped cream. Pin a paper ruffle on the hock; and
cover all over with broken calf’s foot jelly.
APPLE CHARLOTTE.
Have a tin pan well buttered, and spread around the sides and bottom
nicely stewed apples. Make a rich custard; place some savoury cakes in
the pan; with raspberry jam between each layer of cake; fill up with
the custard, and steam a few minutes.
TO CLARIFY ISINGLASS.
Cooper’s isinglass is the best. Wash it well, and put it in a pan; and
to a half pound, add a pint and a half of water, a quarter of a pound
of sugar, and the juice of three lemons; let it boil slowly about
fifteen minutes; removing the scum as it rises. When cold, the whites
of two eggs may be added, and boiled again for a few minutes; then
passed through a jelly strainer.
TO CLARIFY SUGAR.
To two pounds of loaf sugar, add one quart of water; and when the sugar
is dissolved, add the whites of two eggs well beaten; let it boil
slowly, until the scum has ceased rising, then pour through a strainer.
STRAWBERRY JELLY.
Pour one pint of boiling syrup upon two quarts of strawberries; let it
remain until cold; then press through a jelly bag. Let it boil again,
and stir in it a pint of clarified isinglass; then pour into moulds to
cool.
Pine apples, oranges, or any other fruit can be made into jelly in the
same way.
MADEIRA JELLY.
To one quart of syrup add one quart of clarified isinglass, the juice
of four lemons, and a pint of good Madeira wine. Pour it into moulds,
and place them in ice.
RASPBERRY CREAM.
Bruise in a bowl two quarts of ripe raspberries, with half a pound of
powdered sugar; rub them through a sieve. Mix with the juice, one pint
of whipped cream, and one pint of clarified isinglass. Pour it into a
mould which has been rubbed with sweet oil; set it in ice; and when
cold turn it out on a dish.
CHOCOLATE CREAM.
Make a quart of rich vanilla chocolate; add to it one quarter of a
pound of sugar, and the yolks of six eggs. Stir all together over the
fire a few minutes. Then add a half pint of whipped cream, and a pint
and a half of clarified isinglass. Mix well together, and pour into
moulds.
PEACH CHEESE.
Stone and pare a quarter of a peck of ripe peaches; put them into a
porcelain lined kettle, with one pound of loaf sugar, and a little
water; stir over the fire until all is dissolved; rub it through a
hair sieve into a bowl; add one pint of clarified isinglass; fill the
moulds, and place them in the ice; when it is firm turn it out; and
cover the top with whipped cream.
CALF’S FEET JELLY.
Take two sets of calves’ feet, and one of pigs’ feet; put them in a
kettle with two gallons of water; let it boil down one-half; strain
it and set it away till the next day; before you put it on the fire,
skim it well; add half a gallon of wine and a pint of brandy, the juice
of eight lemons, the skins of four, pared from the rind, four sticks
of cinnamon, sugar to your taste, the whites of ten eggs beaten to a
froth; mix all in the stock when cold. Let it boil twenty minutes. If
the stock is very stiff, ten will be sufficient; then strain it through
a jelly-strainer.
A HEN’S NEST.
Put some calf’s feet jelly in a deep dish, upon which make a nest with
some skins of lemons cut in strips and preserved in syrup. Take some
eggs; make a small hole, through which empty them; wash and drain, and
fill them with blanc-mange; when perfectly cold, take off the shell and
put them in the nest.
CHARLOTTE RUSSE.
Make a rich boiled custard of a quart of milk and six eggs; sweeten
with sugar and season with vanilla; while warm stir into it a quart
of calf’s feet jelly; whip a pint of cream, and mix with it; make
a Turk’s cap sponge cake; cut out the centre and fill it with the
mixture; put on the top, and ice it when perfectly cold.
CHOCOLATE CUSTARD.
Boil one and a half ounces of gelatine in two quarts of good milk; add
three ounces of the best French chocolate; vanilla and sugar to your
taste; beat very light twelve eggs, omitting the whites of four; pour
the boiling mixture very slowly on the eggs; put it in a tin saucepan,
and set it in a pot of boiling water; stir it till thick; pour it in
moulds.
BOILED CUSTARD.
Put a quart of milk on to boil with half of a vanilla bean or eight
peach leaves, when they are in season; beat the yolks of six eggs and
the whites of three; pour the milk boiling hot upon the eggs, stirring
all the time; then put it in a pitcher, and set the pitcher in a pot
of boiling water; stir it well till it is as thick as good cream; then
pour it from one pitcher to another till it is nearly cold, when put it
in cups, and ornament the tops with the whites of eggs and sugar beaten
very light, on which put a strawberry, or a rosebud, or jelly.
TRANSPARENT PUDDING.
Half a pound of butter and one pound of sugar beaten to a cream; the
yolks of sixteen eggs beaten very light; lay in the dish, either with
or without pastry, some West India preserves. Then pour over them the
mixed ingredients, and put it in the oven, which must be well heated.
Try it with a knife; when done, ice it. Rose water or wine will improve
it.
A BOILED FLOUR PUDDING.
Mix together three pints of milk and six eggs, well beaten; stir in as
much flour as will make a thick batter; have a pudding bag, which wash
and flour well; pour in the batter, tie the bag tight, but far enough
from the batter to give it room to swell; turn the bag frequently, and
do not allow it to cease boiling until done. To be eaten with wine
sauce.
APPLE PUDDING.
Pare and core half a peck of apples; stew and mash them fine; add lemon
peel, sugar, and nutmeg to the taste; beat five eggs very light, and
mix all together, and bake in a paste.
A RICH CUSTARD PUDDING.
Make a custard of one quart of milk and three eggs, and sugar to the
taste; cut some slices of bread, butter them, and lay them in the
bottom of the pan, which cover with raisins: do this till the pan is
half full, then pour over the custard, and bake slowly.
A BIRD’S NEST PUDDING.
Pare and core some good cooking apples; make a batter of one quart of
milk, a little flour, four eggs, and sugar to the taste; pour this
around the apples and bake.
GREEN CORN PUDDING.
Grate one dozen ears of corn; then make a batter of a quart of milk and
four eggs, a little flour, and sugar to the taste, and a very small
piece of butter; bake slowly one hour. To be eaten with sugar and
butter beaten up very light.
A GOOD CUSTARD.
To three pints of milk, sweetened to your taste, add two eggs, well
beaten; cut some bread in squares, very thin, and put over the top,
upon which grate nutmeg; bake very slowly, and be careful the milk does
not curdle.
CAKES.
The flour for making cakes should always be sifted before using it, and
of superfine quality, and dry. The butter must be the best, and the
salt and water well worked out of it. The eggs should always be fresh.
ICING FOR CAKES.
Whip the whites of four eggs to a stiff froth; add gradually some fine
white sugar till it will not run: season as you prefer, with vanilla or
lemon.
LIGHT GINGER-BREAD.
Beat to a cream half a pound of butter, and two of sugar; beat five
eggs very light; add them to the sugar and butter. Have ten cups full
of flour in a pan, into which put six cups full of molasses; season
with half a cup full of ginger, and one tablespoonful of cloves;
dissolve one and a half teaspoonsful of soda in sour milk, and put it
in just before baking: bake in small pans.
CRISP GINGER-BREAD.
Beat to a cream half a pound of butter, the same of sugar; add ginger
and some cayenne pepper; add two cups full of molasses, and flour
enough to roll out. Cut in small cakes, and bake.
GINGER-BREAD NUTS.
Beat to a cream half a pound of butter, and the same of sugar; add a
pint of molasses, cloves, ginger, and cinnamon to your taste; flour
enough to make a stiff dough. Roll out thin; cut in small cakes: bake
on pans in a quick oven.
SHAVINGS.
Beat the whites of four eggs to a stiff froth; add four or five
tablespoonsful of white sugar, to one of butter; flour enough to roll
out. Fry in hot lard: cut them in long strips and curl, before frying.
SOFT MOLASSES GINGER-BREAD.
Six cups full of flour, two of sugar, two of molasses, one of milk, two
of butter; beat the sugar and butter together, to which add four eggs
well beaten; then add one dessert spoonful of cloves, and three of good
ginger, and the molasses and flour, till all is mixed; dissolve one
teaspoonful of soda and three of cream of tartar,--each in half a cup
full of milk, which mix in just before you put it in the oven. This
cake will take at least an hour and a half to bake.
SPICED GINGER-BREAD.
To three pints of flour, and one pound of brown sugar, add three
tablespoonsful of ginger, and one and a half of cloves mixed. Melt half
a pound of butter in a quart of molasses; knead all up; roll in thin
cakes, and bake in a quick oven.
A VERY GOOD GINGER-BREAD.
Mix well with a pound and a half of flour, a half tea-cup full of good
ginger. Melt in a pint of molasses half a pound of butter; when the
molasses is hot, pour it over the flour, stirring it well to keep it
from becoming lumpy; let it stand till quite cold, then beat two eggs
very light, and stir in with flour, enough to make a stiff dough. Roll
out and bake.
LEMON CAKE.
Beat to a cream one cup full of butter, and two of white sugar; add
three eggs well beaten, one lemon grated and a little juice; one
teaspoonful of soda dissolved in a little milk, and three of cream of
tartar dissolved in water. Put in, after these ingredients are well
beaten, three cups full of flour: bake in tins an inch thick. Ice them.
QUEEN CAKE.
Cream, half a pound of butter, and the same of loaf sugar; beat very
light four eggs; flour, a few currants, and put them in; stir in seven
ounces of flour: mix well, and bake in small tins.
ALMOND CAKE.
Blanch a quarter of a pound of almonds, and rub them fine in a mortar
with a little rose water; beat five eggs separately till very light;
beat the sugar with the yolks of eggs; almonds with the whites of eggs,
and a quarter of a pound of flour: bake an hour and a half in small
tins.
MACAROONS.
Take half a pound of almonds, a few of them bitter; blanch them and
pound in a mortar, with a little rose water; beat the whites of three
eggs to a stiff froth, and add half a pound of white sugar, rolled very
fine. Stir all together; drop on buttered paper, and bake in a slow
oven, or on paper with grated rusk or bread; this will keep them from
sticking to the paper. Some persons add a spoonful of rice flour.
GOOD JUMBLES.
Beat to cream one pound of sugar, and the same of butter. Beat six eggs
separately, the yolks with the sugar and butter; add flour enough to
roll out: season to your taste. Cut them in rings, and bake: sift sugar
over them when they are hot.
COMMON JUMBLES.
Beat to a cream half a pound of butter, and the same of sugar; add four
eggs, a little brandy and nutmeg; flour enough to roll out: bake in
pans: cut them in round rings.
CRULLERS.
One cup full of butter, two cups full of sugar, one cup full of
sour cream, four eggs, half a nutmeg, and a little cinnamon, half a
teaspoonful of soda; flour enough to make a dough. Roll out, and fry in
hot lard.
DOUGH NUTS.
Melt in a quart of boiling hot milk, a quarter of a pound of butter,
into which beat flour enough to make a stiff dough, and one pound of
brown sugar. When nearly cold, put in four eggs well beaten, and a
tea-cup full of yeast. Let them rise, and when quite light, drop them
with a spoon into boiling lard. Spices to your taste, and a little
brandy.
MERANGUES.
Have a pound of fine white sugar, to which add the whites of twelve
eggs beaten very stiff, and two tablespoonsful of rice flour. When
well beaten, lay the mixture on thick white paper well buttered, or
bread grated on it, to prevent the cakes sticking. Make the cakes in
the shape of a half egg. When they are a light brown, and firm to the
touch, take them out. Scoop out the middle, into which put preserves.
Put them again in the oven to dry; when done, fasten two together with
a little white of egg. Send to table on a fancy dish. For dessert,
whipped cream is very excellent, in merangues.
COMPOSITION CAKE.
One pound of flour, one pound of sugar, the same of butter, seven eggs,
half a pint of cream, and a gill of brandy, one tea-spoonful of soda
and three of cream of tartar. Dissolve each separately and put in last.
This cake will take an hour and three quarters to bake.
LOAF CAKE.
Two pounds of flour, one of sugar, half a pound of butter, one pint
of yeast, eight eggs, one quart of milk; cream the sugar and butter
together: add the raisins and spices after the first rising. This cake
will take an hour and three quarters to bake.
SEED CAKE.
Three pints of sifted flour, one pound of brown sugar, one
tablespoonful of caraway seed, mixed together. Then melt half a pound
of butter, and pour it into as much cold milk as will make them soft
enough to roll out. Three teaspoonsful of cream of tartar. Put in the
flour before it is sifted. Dissolve one teaspoonful of soda in the
milk: roll out; cut with a tumbler: bake in a quick oven.
JELLY CAKE.
Jelly cake is made of either cup or sponge cake, as preferred. Bake
in round tin pans on buttered paper; the pans should be as large as a
dinner plate, and the cakes a quarter of an inch in thickness, when
baked. Spread jelly upon each cake; place one upon another, till you
have four or five, and then ice it.
SPONGE CAKE.
Beat ten eggs separately, very light; mix the whites and yolks
together; add a pound of loaf sugar; then put in half a pound of flour.
Do not beat it after the flour goes in, as this will make it tough:
season to your taste, with lemon or vanilla.
ANOTHER SPONGE CAKE.
One pint of flour, and one of sugar, half a tea-cup full of water; beat
six eggs very light; put in the water before the whites of the eggs,
and stir as little as possible after all the ingredients are in.
LADY FINGERS.
Beat to a stiff froth the whites of four eggs, and the yolks of four,
with a pound of sugar. Mix with this two or three spoonsful of flour:
season with rose water or lemon: bake on buttered paper.
ALBONNIE CAKE.
Put three teaspoonsful of cream of tartar into three pints of flour,
and sift it; beat half a pound of butter to a cream, with two large
cups full of sugar; add five eggs, well beaten, a teaspoonful of soda,
dissolved in a small quantity of milk, and some caraway seed. Roll very
thin: bake on tins.
CUP CAKE.
Beat to a cream half a tea-cup full of butter, and one and a half
of sugar; add three eggs beaten very light, two cups full of flour,
one teaspoonful of soda, and three teaspoonsful of cream of tartar.
Dissolve each separately in a little milk; mix them just before putting
them in the pan: bake an hour and a half.
KISSES.
Beat till very light the whites of four eggs; add one teaspoonful of
flour, either wheat or rice: season with rose water or lemon: bake on
buttered tins or paper.
RICE SPONGE CAKE.
Rice flour sponge cake, is made like flour sponge cake, only add a
little more of the rice than you would of the wheat flour: bake in
small tins. Ice them.
WAFERS.
Beat three eggs to a stiff froth; two cups full of flour, a small piece
of butter, and milk enough to make a batter; add four tablespoonsful of
sugar. Roll out thin as possible, and bake: roll them up while hot.
WHITE CAKE.
One pound and a quarter of butter, one and a half pounds of sugar, the
whites of twenty eggs, two teaspoonsful of cream of tartar, and a third
as much soda; dissolve each in a tablespoonful of cream; put in the
cream of tartar the last; one and a half pounds of flour; season to
your taste: an hour and a half will bake it.
CAROLINA CAKE.
Beat to a cream one cup full of butter, and two of sugar, three cups
full of flour, the whites of eight eggs, half a cup full of sweet milk,
one teaspoonful of cream of tartar, and the third of that quantity of
soda; dissolve each separately in the milk; add them the last; season
to your taste; bake an hour and a half.
BUNNS.
Beat to a cream half a pound of butter, and the same of sugar, four
eggs, half a pound of currants, a glass of brandy, a pint of milk,
flour enough to make a stiff batter; stir in a cup full of yeast. When
light, bake in small pans, or in a large one, and cut them out in
squares.
SASSAFRAS CAKE.
Beat to a cream half a pound of butter, and the same of sugar; whisk
till very light six eggs; add them to the butter and sugar, with a
glass of brandy, the peel and juice of a lemon; add flour enough to
make a dough: roll out, and bake on tins.
WARWICK CAKE.
Beat to a cream two tea-cups full of sugar, and one of butter; add half
a pound of currants floured, one glass of rose water, and six eggs
beaten separately; dissolve one teaspoonful of soda, and three of cream
of tartar in a little cream; and add, just before putting the cake in
the pan, flour enough to make a stiff batter.
POUND CAKE.
Beat to a cream one pound of butter, with one pound of sugar; separate
ten eggs, and beat them very light; have a pound of flour sifted; add
the eggs and flour alternately; beat till the cake looks light just
before going in the pan; put in a glass of brandy, rose water or lemon
peel, or anything you prefer. This cake will take an hour and three
quarters to bake.
PLUM OR FRUIT CAKE.
Fruit cake is made as the above; with the addition of a pound of
currants, a pound of raisins, and half a pound of citron; flour the
currants, raisins, and citron before putting them in. Raisins should
always be seeded.
A VERY CHEAP CAKE.
One tin cup full of flour, with two teaspoonsful of cream of tartar
sifted with the flour; a piece of butter the size of an egg, half a cup
full of sugar rubbed in the butter, and half of a teaspoonful of soda;
dissolve in a small cup full of milk; bake in a pound cake form.
RUSKS.
Take a pint of milk, a quarter of a pound of butter; warm the butter
in the milk with half a tea-cup full of sugar; stir in enough flour to
make a very soft dough; beat three eggs very light, and add; lastly,
put in a tea-cup full of yeast; do not beat it or any cake after the
yeast goes in; set it in a warm place to rise; when light add more
flour by stirring it in, but do not beat it; let it rise again; flour
your board, and pour out your dough; cut in cakes, and put in pans;
handle as little as possible, and do not put any more flour to them;
set them to rise again, and as soon as light, bake.
TO MAKE COCOA-NUT CAKE.
To two whites of egg, take one cocoa-nut; after it has been peeled and
grated, sugar to the taste; make them high in middle, and bake a few
minutes.
COCOA-NUT AND ALMOND CAKE.
Blanch half a pound of almonds, and pound them in a mortar, with a
little rose water, to prevent them oiling; add an equal quantity of
grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to
the taste; bake ten minutes.
LADY CAKE.
Beat to a stiff froth the whites of ten eggs, add one pound of loaf
sugar, blanch half a pound of almonds, and pound them very well with
some rose water; beat to a cream a quarter of a pound of butter, then
add the sugar; stir in alternately with half a pound of flour, the eggs
and the almonds; bake one hour and a half.
SMALL ALMOND CAKE.
Blanch and pound, with rose water, a quarter of a pound of almonds;
beat very stiff the whites of four eggs; add three tablespoonsful of
rice-flour, and sugar to the taste; bake in fancy shapes on buttered
paper, in a slow oven, ten minutes.
DROP CAKE.
Beat to a cream half a pound of butter, and a quarter of a pound of
loaf sugar; three eggs and the third of a cup of cream, half a pound of
flour, rose water to the taste; drop them in buttered pans, and bake
fifteen minutes. If preferred, they can be seasoned with chocolate.
FEDERAL CAKE.
Two pounds of flour, one pound of sugar, three quarters of butter, four
eggs, the juice of one lemon, three teaspoonsful of cream of tartar,
sifted with the flour, one of soda; dissolve in milk enough to make a
dough; cut the cakes in the shape of a diamond.
HARD GINGERBREAD.
One and a half pounds of flour, half a pound of butter, half a pound of
sugar, a pint of molasses, a tea-cup full of ginger, a tablespoonful of
ground orange peel, and cloves; roll them very thin, and bake.
BUTTER DROPS.
One quarter of a pound of butter, one pound of flour, two spoonsful of
rose water, three eggs, well beaten, a little nutmeg; dissolve a small
lump of pearlash in a little milk, and stir in just before baking; drop
them on tins, and bake.
OHIO CAKES.
One and three-quarters of a pound of flour, three-quarters of a
pound of sugar, four eggs, five tablespoonsful of thick cream, and a
teaspoonful of soda; spice to your taste. Roll them about a quarter of
an inch thick, and bake.
SUGAR CAKES.
Three pounds of flour, and half a pound of sugar, thirteen ounces of
butter, and a teaspoonful of soda dissolved in half a pint of water;
rub the butter in the flour; mix the sugar and water, then knead all
well together; roll thin, and bake.
ANOTHER COCOA-NUT CAKE.
One pound of cocoa-nut, one pound of flour, three quarters of a pound
of sugar, half a pound of butter, six eggs, well beaten; mix all
together, and bake.
NEW YORK COOKIES.
Two pounds flour, one of sugar, one quarter of a pound of butter, a
large cup full of milk, a teaspoonful of soda, two of cream of tartar,
two tablespoonsful of caraway seeds; roll them, and bake on tins.
DIAMOND CAKES.
Beat to a cream half a pound of butter, and the same of sugar; add four
eggs, well beaten, half a pound of flour, and the same of currants,
washed and dried, and well floured, to keep them from sinking, a small
teaspoonful of soda, and two of cream of tartar dissolved separately in
milk; bake them in small pans, diamond shape.
A SPANISH CAKE.
Beat to a cream half a pound of butter; with the same quantity of
sugar, four eggs, well beaten, a quarter of a pound of currants, a
glass of wine and brandy mixed, two tablespoonsful of rose water, and
half a pound of prepared flour, (which can be bought at any grocery
store in the city;) bake in small tin pans, any shape preferred. Ice
them.
A. P. S.